Usiri Avakaya & Nilva Pachadi

HELLO EVERYONE

Haaa. A little busy with my elder brothers son marriage and then my daughter, son-in-law and Dhanvi came from U.K to visit us. I became little slow in posting my yummy yummy recipies in my blog named Kusumas Abhiruchi.

Let us start the recipe. Today I am going to show you about amazing and best fruit ie usirikaya / amla/gooseberies avakaya and nilva pachadi.

Let us know some thing about this best  and rare fruit amla which contains all tastes except salty. Amla is a rich source of Vitamin 'C' and also can benefit you as it is found to have lot of good qualities. Benefits as antioxidant for diabetes. Amla eaten in any form benefits our body. It is also a common ingredient in ayurvedic preparations. It usually available in fresh and dry form.

We used to drink water after eating fresh usirikaya. See the lovely sweet feeling in your mouth.

Now let us come to the recipe. First one is usiri avakaya. Second one is nilava pachdi.

Ingredients for usiri avakaya

• Usiri kayalu                      1 kg
• Red mirchi powder           1/4 kg
• Salt                                  1/4 kg
• Mustard seeds                  100 gms (make it into fine powder)  
• Fenugreek seeds               2 tbsp ( roast and make into fine powder)
• Fresh lemon juice             1/4 cup
• Turmeric powder   
•  Oil                                         100 gms

FRESH AMLA

How to prepare

1. Wash amla and dry  them on kitchen towel.
2. Put some scars on it with knife.
3. Take kadai, add oil and heat it on a low flame.
4. Fry amla on low flame till they turn into golden brown.
5. Stir frequently, so that get cooked evenly.
6. Take into wide bowl and let it cool for room temperature.
7. Mix salt, mustard powder, feenugreek powder, red chilli powder and turmeric powder to fried amla and mix well with dry spoon.
8. Finally add fresh lemon juice and mix well.

AMLA AVAKAYA

       Store this usiri avakaya in air tight glass jar. Let it stew for 4 to 5 days. It gives more taste as usiri kaya soaks well in spices.

Serve this usiri avakaya with idly and upma also.We can take this as side dish for curd rice.

 This usiri avakaya lasts for 5 to 6 months with yummy taste.

Try this yummy yummy usiri avakaya by your self and let others know. So that  they can try confidently try this recipe.

SHALL WE GO FOR NEXT RECIPE IE USIRI NILVA PACHADI O.K

Ingredients

• Usiri kayalu                              1 kg
• Salt                                          1/4 kg 
• Turmeric powder                      1/2 tbsp

FRESH AMLA

How to prepare

1. Wash amla and dry them on kitchen napkin.
2. Make sure that amla would be without any sign of moisture.
3. Then pound them with a pestle and mortar into small pieces.
4. Remove/discard the seeds.
5. Take these pounded pieces into a wide basin.

     6     Add turmeric powder and salt to it immediately.
     7.    Mix well and keep in in glass bowl for 3 days.
     8.    Next day it would become little soft.
     9.    Pound it into a smooth paste.
    10.   Spread plantain leaf in the bottom of the jar keep the above prepared usiri paste on it.Cover with one more plantain leaf and tight the lid.
    11.   So that the colour ie yellowesh green colour of usiri pachdi would not change.

I learn this tip from my grand mother. Don't add green mirchi or red mirchi. This nilva pachdi lasts for 1 year.

Whenever you are ready to serve, do this...

Add 2 tbsp of oil in a kadai. When oil is hot oil is hot on low flame add 1 tbsp of feenugreek seeds let it fry then add 1 tbsp of mustard seeds let them pop then add 2 red chillies and fry them. Let it cool. Separate the oil  and grind the fried ingredients into fine powder and add handful of prepared usiri nilva pachdi to it and grind for 1 second. Transfer this pachadi into a bowl.  Heat the remaining oil and add pinch of hing and add to usiri pachdi mix it well with a dry spoon. You feel wonderful and comforting flavor of hing.

See the yummy taste of usiri pachadi.

It goes well with rice with a drop of ghee.

The way to mix the pachdi with garama garam rice is with your palm and fingers. Feed your loved family ones with this yummy usiri pachdia with hand made mudda. Heaven!!!

Prajval my lovely grand son likes this very much. I give the first mudda with this usri pachadi as it is good for digestion also.

TIPS:

• Use dry spoon and dry jar only for long lasting any pachadi. 
• Make sure about trace of moisture on usiri kayalu. Otherwise pachdi will spoil.

Budamakayala kura

HI FRIENDS


Today I am starting  my day with this delicious yummy and rare recipe budamakayala kura for our lunch along with other dishes. It is healthy and tasty vegetable and rarely available in the market. It looks like dosakayalu/cucumber, but  very small in size and sour taste. Takes little time for cooking also. Why not make this interesting recipe. Try at once and share with your friends also about this yummy recipe.

Ingredients

• Budamakayalu                         1/2 kg
• Green mirchi                            5  (make it paste)
• Coriander leaves                      handful
• Sugar                                      1 1/2 tbsp (option)
• Salt to taste
• Turmeric powder
• Oil

For popu

• Mustard  seeds
• Cumin seeds

Budamakayalu

How to prepare

1. Wash budamakayalu and dry them on paper napkin.
2. Cut head and tail of each budamakaya.
3. Retain the seeds with pieces.
4. Check each budamakaya if it is bitter by tasting a bit.
5. Take tawa, add little oil, let it heat on a medium heat.
6. Add mustard seeds and cumin seeds. Let them pop.
7. Then add turmeric powder and budamakaya pieces.
8. Cover with lid.
9. Fry on low flame stirring .
10. When they become little crisp, add salt, mirchi paste and sugar. Again stir well.
11. Finally add coriander leaves.
12. Let it sit for 2 minutes and switch off the stove.

yummy yummy budamakayala kura

                                           
   See the taste.

   Tastes great with rice and roti.

Aratikaya Nimbu rasam Curry

Hello viewers

Today I am coming with authentic Andhra recipe aratikaya kura, special effect with  nimbu rasam. This is a spectacular and simple dish. We can prepare different verities with this raw plantain. This curry is easy to prepare and sounds interesting and tasty recipe. I think every one has their own food preference. Try this verity by yourself.

Ingredients

• Aratikayalu                           2
• Onions                                     2(finely chopped)
• Green mirchi                         4 (finely chopped)
• Ginger                                      1" piece (chopped)
• Turmeric powder
• Curry leaves
• Nimbu rasam                          2 tbsp
• Oil
• Salt to taste

For Popu

• Mustard seeds
• Cumin seeds

How to prepare

1. Cut and top and tail of the raw plantain.
2. Then make it into  2 pieces. (see the pic)

Raw plantain  pieces

1. Boil them in the water just until tender.
2. Let it cool for some time.

                                                            Boiled raw plantain        

1. Then remove the skin of the cooked plantain. It comes easily like skin of banana fruit as it is already  cooked.
2. Smash the cooked raw plantain, not too pasty just crispy.
3. Take tawa, add little oil, let it heat on medium heat.
4. Then add mustard seeds, let them pop.
5. Then add cumin seeds, curry leaves and zinger pieces.
6. Next add chopped onion and chopped green mirchi and turmeric powder.
7. Fry them till becomes soften.
8. Add smashed raw plantain and salt. Stir well till onion and this stuff mixed together.
9. It takes 2 to 3 minutes Switch off the stove.
10. Add lemon rasam and mix well.

Yummy yummy aratikaya ,nimbu rasam curry

             I think it is yummy alright. First taste it.
.
             It is great side dish for sambar and goes with roti also.